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To make the best chocolate chip zucchini bread, you need these tasty ingredients: - Grated Zucchini: Use 2 cups of finely grated zucchini, which is about 2 medium zucchinis. This adds moisture and a healthy twist. - Sugars: Combine 3/4 cup of granulated sugar and 1/4 cup of packed brown sugar. This blend gives a sweet, rich flavor. - Vegetable Oil: Use 1/2 cup of vegetable oil or melted coconut oil. This keeps the bread moist and tender. - Eggs: You need 2 large eggs. They help bind the ingredients together. - Vanilla Extract: Add 1 teaspoon of vanilla extract for a nice depth of flavor. - All-Purpose Flour: Measure out 1 1/2 cups of all-purpose flour. This forms the base of your batter. - Leavening Agents: Use 1 teaspoon of baking soda and 1/4 teaspoon of baking powder. These help the bread rise. - Spices: Add 1/2 teaspoon of salt, 1 teaspoon of ground cinnamon, and 1/2 teaspoon of nutmeg (optional). These spices enhance the flavor. - Chocolate Chips: Fold in 1 cup of semi-sweet chocolate chips. They bring sweetness and indulgence. - Optional Add-Ins: You can include 1/2 cup of chopped walnuts or pecans for a crunchy texture. These ingredients blend together to create a moist, flavorful loaf. Feel free to adjust based on your taste and what you have at home! {{ingredient_image_1}} Start by preheating your oven to 350°F (175°C). Next, get a 9x5 inch loaf pan ready. You can grease it with butter or oil. If you want easy removal, line it with parchment paper. Grab a large mixing bowl. Add 2 cups of finely grated zucchini, 3/4 cup of granulated sugar, 1/4 cup of packed brown sugar, and 1/2 cup of vegetable oil. Mix these ingredients well until they blend nicely. Then, crack in 2 large eggs and pour in 1 teaspoon of vanilla extract. Stir the mixture until it is smooth. In another bowl, whisk together 1 1/2 cups of all-purpose flour, 1 teaspoon of baking soda, 1/4 teaspoon of baking powder, 1/2 teaspoon of salt, 1 teaspoon of ground cinnamon, and if you like, add 1/2 teaspoon of nutmeg. Make sure these dry ingredients are mixed well. Now, slowly add the dry mixture into the wet mixture. Stir gently until they just combine. Be careful not to overmix. Overmixing can make the bread tough, and we want it to be soft and moist. Next, fold in 1 cup of semi-sweet chocolate chips. If you enjoy nuts, add 1/2 cup of chopped walnuts or pecans. Gently fold them into the batter until they are evenly spread out. Pour the batter into your prepared loaf pan. Use a spatula to smooth the top. Bake it in your preheated oven for about 50 to 60 minutes. You will know it is done when a toothpick comes out clean with a few moist crumbs. After baking, let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely. Enjoy your warm or room temperature Chocolate Chip Zucchini Bread! Grating zucchini is easy and key to this recipe. Start with fresh zucchinis. Wash them well and cut off the ends. Use a box grater or a food processor. Grate until you have fine pieces. Aim for about two cups. Place the grated zucchini in a clean cloth. Squeeze out excess moisture. This step helps keep your bread from being too wet. You can swap ingredients based on your needs. Use coconut oil instead of vegetable oil for a different flavor. If you need it dairy-free, choose dairy-free chocolate chips. For a lower-sugar option, use a sugar substitute like stevia. If you have egg allergies, try flax eggs. Mix one tablespoon of ground flaxseed with two and a half tablespoons of water. Let it sit for five minutes to thicken. To get a moist and tasty loaf, don’t overmix the batter. Mix just until the dry ingredients are wet. This keeps your bread fluffy and light. Adding spices like cinnamon and nutmeg enhances the flavor, but don’t overdo it. Use fresh spices for the best taste. Incorporate chocolate chips evenly for bites of sweetness throughout the bread. If your bread is too dense, you may have overmixed. This can lead to a tough texture. If the bread sinks in the middle, check your oven temperature. An oven thermometer can help. Make sure to bake until a toothpick comes out clean. If it browns too quickly, cover the top with foil. This protects it while the inside cooks. Pro Tips Grate Zucchini Finely: The finer the zucchini, the more it will blend into the bread, making it moist without adding too much bulk. Use Room Temperature Eggs: Room temperature eggs will incorporate better into the mixture, resulting in a smoother batter. Check for Doneness: Ovens can vary, so check your bread a few minutes before the recommended baking time to avoid overbaking. Store Properly: Keep the bread wrapped in plastic wrap or in an airtight container to maintain moisture and freshness for several days. {{image_2}} You can swap all-purpose flour for whole wheat flour. This change adds more fiber and nutrients. Whole wheat flour gives a nutty taste and a denser texture. You may need to adjust the liquid in your recipe. Adding a bit more oil or an extra egg can help keep the bread moist. Get creative by adding mix-ins. You can try raisins, dried cranberries, or nuts. Chia seeds or flaxseeds add a nice crunch and boost nutrition. You can also add spices like ginger or cardamom for a unique flavor twist. Just remember to adjust the amount of chocolate chips if you add more items. For gluten-free bread, use a gluten-free flour blend. Look for blends that include xanthan gum, which helps with texture. Almond flour or coconut flour can also work, but they need adjustments in liquid. Adding an extra egg helps bind the mixture. This way, you can enjoy a tasty, gluten-free version of chocolate chip zucchini bread. To keep your chocolate chip zucchini bread fresh, store it in an airtight container. Wrap the bread in plastic wrap or place it in a zip-top bag. This keeps moisture in and prevents it from drying out. It’s best to store it at room temperature for up to three days. If you want to enjoy it longer, consider freezing it. For freezing, slice the bread first. This way, you can take out only what you need later. Wrap each slice tightly in plastic wrap. Place the wrapped slices in a freezer-safe bag. Remove as much air as possible before sealing. You can freeze it for up to three months without losing flavor. Label the bag with the date for easy tracking. To reheat your zucchini bread, remove slices from the freezer. Let them thaw in the fridge overnight or at room temperature for a few hours. Preheat your oven to 350°F (175°C). Place the slices on a baking sheet and warm them for about 10 minutes. This restores the bread's moist texture and brings back the rich flavors. You can also use a microwave for quick reheating. Just warm each slice for about 15-20 seconds. Enjoy your delicious bread warm! Yes, you can use frozen zucchini. Thaw it first and drain the excess water. This helps keep the bread moist. Frozen zucchini works well and saves prep time. You can use honey or maple syrup. Applesauce is another great option. These can give a nice flavor and sweetness, too. Keep in mind that you may need to adjust the liquid content in the recipe. Chocolate Chip Zucchini Bread lasts about 3 to 4 days at room temperature. Store it in an airtight container to keep it fresh. For longer storage, refrigerate it for up to a week. Yes, you can double the recipe. Just use a larger mixing bowl and two loaf pans. Make sure to adjust baking time if needed. Check both loaves with a toothpick to ensure they are done. Serve it warm or at room temperature. Spread a little butter or cream cheese on top for extra flavor. It’s also great with a cup of coffee or tea for a cozy treat. You now have a clear guide to making Chocolate Chip Zucchini Bread. We covered the key ingredients, easy steps, and helpful tips to get it just right. Don’t forget the fun ways to switch it up with healthier options or unique mix-ins! Proper storage helps keep your bread fresh, and answering common questions can boost your baking skills. Enjoy baking with this happy recipe, and share it with friends. Your new favorite treat awaits!

Chocolate Chip Zucchini Bread

A moist and delicious zucchini bread loaded with chocolate chips and a hint of spices.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Dessert
Cuisine American
Servings 10
Calories 200 kcal

Ingredients
  

  • 2 cups finely grated zucchini
  • 3.4 cup granulated sugar
  • 0.25 cup brown sugar, packed
  • 0.5 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1.5 cups all-purpose flour
  • 1 teaspoon baking soda
  • 0.25 teaspoon baking powder
  • 0.5 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 0.5 teaspoon nutmeg (optional)
  • 1 cup semi-sweet chocolate chips
  • 0.5 cup chopped walnuts or pecans (optional)

Instructions
 

  • Preheat your oven to 350°F (175°C) and grease a 9x5 inch loaf pan or line it with parchment paper for easy removal.
  • In a large mixing bowl, combine the grated zucchini, granulated sugar, brown sugar, and vegetable oil. Mix well until combined.
  • Add in the eggs and vanilla extract. Stir until the mixture is smooth and well incorporated.
  • In a separate bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
  • Gradually mix the dry ingredients into the wet ingredients until just combined. Be careful not to overmix.
  • Fold in the chocolate chips and nuts (if using) until evenly distributed throughout the batter.
  • Pour the batter into the prepared loaf pan and smooth the top with a spatula.
  • Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean with a few moist crumbs.
  • Once baked, remove from the oven and let it cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.
  • Slice and serve as desired, warm or at room temperature.

Notes

For a healthier option, substitute half of the oil with unsweetened applesauce.
Keyword baking, chocolate chip, zucchini bread